설탕 20%를 탄소원으로 하고, 동아를 15%, 20%, 25%로 달리하여 효모를 가해 5∼10℃에서 100일간 발효시켜서 동아주를 제조하였다. 총당은 동아함량 15%짜리는 8.0%, 20%짜리는 8.6%. 25%짜리는 8.3%를 나타냈고, 환원당은 15%짜리는 7.4%, 20%짜리는 7.6%, 25%짜리는 7.4%를 나타냈다. 단백질 함량은 동아함량 15%짜리는 10.3㎎/ml, 20%짜리는 9.8㎎/ml, 25%짜리는 11.3㎎/ml를 나타냈고, 아미노산 함량은 동아함량 15%짜리는 0.13 μ㏖/ml, 20%짜리는 0.03 μ㏖/ml, 25%짜리는 0.03 μ㏖/ml을 나타냈다. pH는 동아함량 15%짜리는 3.88, 20%짜리는 3.99, 25%짜리는 3.97을 나타냈고, 산도는 15%짜리는 0.37%, 20%짜리는 0.44%, 25%짜리는 0.43%를 나타냈다. 균체수는 동아함량 15%짜리는 8.331ogCFU/m1, 20%짜리는 8.56 logCFU/ml, 25%짜리는 8.57 logCFU/ml를 나타냈다. 에탄올 함량은 동아함량 15%짜리는 13.4%, 20%짜리는 14.9%. 25%짜리는 15.5%를 나타냈다. 숙신산 함량은 1.407∼800㎎/1 범위를 나타냈으며, 모두 acetic acid, pyruvic acid, citric acid, lactic acid의 순으로 많은 양을 나타냈다. 기호도는 동아함량 15짜리는 3.93, 20%짜리는 3.66, 25%짜리는 3.40을 나타냈다.

Three kinds of the mashes of 15%, 20% and 25% of boiled wax gourd containing 20% of sugar were fermented by yeast at 5∼10℃ for 100 days. After fermentation, total sugar content of the 15% mash was 8.0%, 20% mash 8.6%, and 25% mash 8.3%, respectively. Also, it revealed that in reducing sugar content, 15% mash was 7.4%, 20% mash 7.6%, and 25% mash 7.4%, respectively, In protein content, 15% mash was 10.3㎎/ml, 20% mash 9.8㎎/ml, and 25% mash 11.3㎎/ml, and in amino acid content, 15% mash was 0.13 μ㏖/ml, 20% mash 0.03 μ㏖/ml, and 25% mash 0.03 μ㏖/ml, each. In case of PH, 15% mash was 3.88, 20% mash 3.99, and 25% mash 3.97, respectively. In acidity, 15% mash was 0.37, 20% mash 0.44, and 25% mash 0.43, respectively. In the number of yeast cell, 15% mash was 8.33 logCFU/ml, 20% mash 8.56 logCFU/ml, and 25% mash 8.57 logCFU/ml, respectively. In ethanol content, 15% mash was 13.4%, 20% mash 14.9%, and 25% mash 15.5%, respectively. In organic acid content, acetic acid, pyruvic acid, citric acid, and lactic acid were produced, and succinic acid content ranges from 1, 407∼1, 800 ㎎/l. Five-grade scoring test of sensory evaluation showed that in its taste degree, 15% mash was 3.93, 20% mash 3.66 and 25% mash 3.40, respectively.

• 이성동 | Sung Dong Lee
• 황윤경 | Yoon Kyung Hwang